How to use these pages: Below is a list of
the recipes on this page. You can either scroll down the page and look at
all of the recipes, or look at the titles. When you find one that seems
interesting, use your web browsers FIND function to take you directly to that
recipe (on my IE browser it's Edit/Find (on this page) or Ctrl - F
on your keyboard).

ALL DAY CROCKPOT BEEF 03

ALOHA CHICKEN 03

ALS RUM CHICKEN 04

ANGEL CHICKEN PASTA 04

ANNIVERSARY CHICKEN 05

APPLE AND ORANGE CHICKEN 05

APRICOT CHICKEN II 05

BAKED CHICKEN WITH PEACHES 06

BAKED FETTUCCINE LASAGNA 06

BAKED SESAME CHICKEN 07

BAKED SPAGHETTI II 07

BAKED SPAGHETTI WITH CHICKEN 08

BEEF AND NOODLE CASSEROLE 09

BOHEMIAN MACARONI AND CHEESE 09

BOURBON CHICKEN 10

BREAKFAST CASSEROLE 10

BROWN SUGAR SHORTBREAD PUFFS 10

BUFFALO WINGS 11

CARAMEL APPLE PORK CHOPS 11

CHAMPAGNE AND CHOCOLATE CREAM SAUCE. 12

CHEDDAR AND ONION SOUP CHICKEN 12

CHEDDAR CHEESE SOUP (MAKE YOUR OWN) 13

CHEWY GRANOLA BARS 13

CHICKEN AND LEMON DUMPLINGS 14

CHICKEN AND RICE 15

CHICKEN AND SPAGHETTI 15

CHICKEN ENCHILADAS II 16

CHICKEN MARSALA 16

CHICKEN N STUFF 17

CHICKEN SALSA 17

CHICKEN WITH OLIVES 18

CHOW MEIN NOODLE CASSEROLE 18

CINNAMON CHICKEN 19

CITRUS SCALLOPS 19

COFFEE ROAST 20

CORN BREAD STUFFING 20

CORNBREAD MEATLOAF 21

CPBL EASY BEEF TERIYAKI 21

CPBL LEMON BROCCOLI CHICKEN 22

CPBL SAVORY SKILLET CHICKEN AND RICE 22

CUBAN STYLE RUM MANGO GLAZE 22

FRESH PEAR SQUARES 23

GELATIN INFORMATION 23

GREEN BEANS ASADOOR 24

HONEY MUSTARD CHICKEN 24

JACOBS COAT CASSEROLE 24

LAYERED EGG NOODLE BAKE 25

MACARONI AND CHEESE III 26

NOODLES A LA PAKISTAN 26

OVEN BEEF STEW 27

PASTA BROCCOLI BAKE 27

PEAR CRANBERRY WALNUT PIE 28

PEAR VINAIGRETTE 29

PORT CARAMELIZED PEAR SLICES 29

PORT POACHED PEARS 30

PUMPKIN BREAD 30

PUMPKIN DOUGHNUT DROPS 31

PUMPKIN ROLL 31

QUEEN OF PUDDINGS 32

RICE PILAF 32

ROTINI PASTA BAKE 33

STREUSEL TOPPED PUMPKIN PIE 33

TAFFY APPLE PIZZA RECIPE 34

THUNDERBIRD STEW 34

TURKEY CUTLETS WITH APPLE CHUTNEY 35

VEGETABLE CAKE 35

ALL DAY CROCKPOT BEEF

1 1/2 pounds Beef -- *stew or roast beef (any cut desired)

1/2 teaspoon Black Pepper

2 Garlic Cloves -- minced

1/2 package Onion Soup Mix

2 teaspoons Worcestershire Sauce

1 teaspoon A-1 Steak Sauce

3 large Carrots -- sliced

2 large Celery Stalks -- sliced

1 medium Green Bell Pepper -- chopped

1 medium Onion

1/2 cup Water

1/2 cup Tomato Juice

Cut beef into serving-sized portions. Brown beef in a bit of vegetable oil,
in a large skillet. Meanwhile, slice onion and separate into rings. Dice the
peeled carrots, dice the celery and slice the peppers into thin strips or
circles. Place these into the bottom of crockpot. Sprinkle the beef pieces with
fresh ground black pepper, minced garlic and the onion soup mix. Place on top of
the vegetables. Mix the steak sauce and Worcestershire sauce in a small bowl
with about 1/2 cup water and 1/2 cup tomato juice. Pour this over the meat. Turn
the crockpot to high for 30 minutes, then turn to low, cover and cook for 7-9
hours.

Freezer directions: Cut and brown beef as directed above, then cool. Place
beef into a large zip baggie. Add all other ingredients to baggie, label and
freeze for up to six months. The day before you wish to cook this, remove from
freezer and thaw overnight in refrigerator, then place into crockpot next
morning and cook as directed above.

2 Arrange chicken pieces in a single layer in a well greased 9x13 inch baking
dish. In a small bowl mix together the ginger, paprika, onion powder and garlic
salt. Add the vinegar and mix well. Divide this mixture. Brush 1/2 over the
chicken pieces and bake in the preheated oven for 15 minutes.

3 Turn the chicken pieces, baste with the remaining 1/2 of the vinegar
mixture and bake for 15 minutes longer. Meanwhile, in a medium bowl combine the
ketchup, soy sauce, pineapple and brown sugar. When chicken baking time is up,
spoon the pineapple/soy mixture over the chicken. Bake for another 30 minutes.
Serve while still hot. Serves 6

ALS RUM CHICKEN

4 chicken breasts OR thighs

salt and pepper to taste

1 (20 ounce) can pineapple chunks, drained

1 cup rum

1 Preheat oven to 375 degrees F (190 degrees C).

2 Place chicken pieces in a lightly greased 9x13 inch baking dish. Make sure
rib area of breasts is facing up. Cover dish and bake in the preheated oven for
15 to 20 minutes.

3 Remove cover and flip chicken pieces. Place pineapple (reserve some for
garnish) around chicken. Pour rum over all. Cover and bake for another 15
minutes. Garnish with additional pineapple and serve. Makes 4 servings

ANGEL CHICKEN PASTA

6 skinless, boneless chicken breast halves

4 tablespoons butter

1 (.7 ounce) package dry Italian-style salad dressing mix

1/2 cup white wine

1 (10.75 ounce) can condensed golden mushroom soup

4 ounces cream cheese with chives

2 (8 ounce) packages angel hair pasta

1 In a large saucepan melt butter or margarine over low heat. Add package of
dressing. Blend in wine and undiluted can of soup. Blend in cream cheese and
stir until smooth. Heat through gently.

4 Bake for 25 to 35 minutes, or until chicken is cooked through and juices
run clear. Garnish with parsley and serve. Makes 6 servings

APPLE AND ORANGE CHICKEN

1 (1 ounce) package dry onion soup mix

4 chicken breasts (OR 4 legs OR 8 drumsticks)

1 (1 ounce) envelope dry cream of chicken soup mix

2 tablespoons soy sauce

2 cloves crushed garlic

1 cup apple juice

1 cup orange juice

salt and pepper to taste

1 Preheat oven to 350 degrees F (175 degrees C).

2 Place the chicken pieces in a lightly greased 9x13 inch baking dish.

3 In a medium bowl combine the onion soup mix, cream of chicken soup mix, soy
sauce, garlic, apple and orange juice, salt and pepper. Mix together and pour
mixture over chicken. Cover and bake in the preheated oven for 1 hour, then
remove cover/lid and bake for another 1/2 hour to brown the chicken. Makes 4
servings

APRICOT CHICKEN II

6 skinless, boneless chicken breasts

1 cup apricot preserves

1 tablespoon distilled white vinegar

1 tablespoon brown sugar

1 Preheat oven to 350 degrees F (175 degrees C).

2 Place the chicken breasts in a 9x13 inch baking dish. Combine the apricot
preserves, vinegar and brown sugar. Pour the preserve mixture over the chicken,
cover and bake for 50 minutes. Remove cover and bake for 10 more minutes. Makes
6 servings

3 Bake at 350 degrees F (175 degrees C) for about 30 minutes, basting with
juices, or until chicken is cooked through and juices run clear. Makes 6
servings

BAKED FETTUCCINE LASAGNA

1 tablespoon butter

1 cup chopped onion

1 cup red bell pepper, chopped

1 pound ground beef (optional)

1 (29 ounce) can diced tomatoes

1 (4.5 ounce) can sliced mushrooms

3 tablespoons chopped black olives (optional)

2 teaspoons dried oregano

12 ounces dry fettucine pasta

1 cup shredded Cheddar cheese

1 cup shredded mozzarella cheese

1 (10.75 ounce) can condensed cream of mushroom soup

1/4 cup beef broth

1/4 cup grated Parmesan cheese

1 Melt butter or margarine in a large skillet over medium heat. Add onion and
green bell pepper and saute until tender. Meanwhile, in a separate large
skillet, brown beef, if desired; drain and reserve. To onion and bell pepper add
tomatoes, mushrooms, olives and oregano. Then add beef if desired and simmer
uncovered for 10 minutes.

2 Preheat oven to 350 degrees F (175 degrees C).

3 Meanwhile, place half (6 ounces) of the fettuccine in a lightly greased
9x13 inch baking dish. Top with half of the vegetable mixture and sprinkle with
1/2 cup of Cheddar cheese and 1/2 cup of mozzarella cheese. Repeat layers. Mix
together soup and beef broth until smooth and pour over casserole. Sprinkle with
Parmesan cheese and bake for 30 to 35 minutes or until heated through. Makes 10
to 12 servings

BAKED SESAME CHICKEN

" Open, sesame! This is a family favorite. For a variation, you can also
use bone-in chicken pieces, but be sure to increase the cooking time in this
case. Tip: To toast sesame seeds, place in a baking dish in a heated oven for
about 5 to 10 minutes, watching carefully not to burn. "

2 tablespoons soy sauce

1/4 cup toasted sesame seeds

2 tablespoons all-purpose flour

1/4 teaspoon salt

1 pinch ground black pepper

4 skinless, boneless chicken breast halves

2 tablespoons butter, melted

1 Preheat oven to 400 degrees F (200 degrees C).

2 Place soy sauce in a 9x13 inch baking dish. On a piece of wax paper, mix
together the sesame seeds, flour, salt and pepper. Dip the chicken pieces in the
soy sauce to coat, then dredge in the sesame seed mixture. Arrange in baking
dish in a single layer, then drizzle with melted butter.

3 Bake at 400 degrees F (200 degrees C) for approximately 40 minutes, or
until chicken is cooked through and tender and juices run clear. Baste with
drippings once during cooking time. Garnish with extra sesame seeds if desired,
and serve. 4 servings

BAKED SPAGHETTI II

1 pound spaghetti

1 pound ground beef

1 onion, chopped

1 green bell pepper, chopped

2 cloves garlic, chopped

1 (10.75 ounce) can condensed cream of mushroom soup

1 1/2 cups water

1 (10.75 ounce) can condensed tomato soup

2 cups shredded sharp Cheddar cheese

1 Bring a large pot of lightly salted water to a boil. Add pasta and cook for
8 to 10 minutes or until al dente; drain and reserve.

2 In a large skillet over medium heat, brown beef, and saute onion, green
pepper and garlic; drain and return to skillet.

2 Preheat oven to 375 degrees F (190 degrees C). Remove chicken from
refrigerator and cut into half-inch pieces. Cook in large skillet, with
marinade, until chicken is light brown and sauce is bubbly. Remove bay leaves.
Stir pepper, onion, broccoli, and mushrooms into skillet and allow to simmer
until tender, about 5 minutes.

3 While vegetables are cooking, bring a large pot of lightly salted water to
a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. Return
pasta to pot and add chicken mixture and spaghetti sauce. Stir. Pour mixture
into 9x13 inch pan. Top with shredded cheese.

4 Bake in preheated oven for 20 minutes, or until cheese is melted. Serve.
Serves 8.

BEEF AND NOODLE CASSEROLE

6 ounces egg noodles

1 pound ground beef

2 (10.75 ounce) cans condensed tomato soup

2 tablespoons Worcestershire sauce

2 cloves garlic, minced

1/2 pound shredded Cheddar cheese

1/4 cup dry sherry

1/4 cup grated Parmesan cheese

1 Preheat oven to 375 degrees F (190 degrees C).

2 Cook the noodles according to package directions.

3 Brown the ground beef in a large skillet over medium high heat. Stir in the
tomato soup, Worcestershire sauce and garlic, bring to a boil, reduce heat to
low and let simmer.

4 When noodles are done, stir them and the cheese into the simmering sauce
until cheese is melted. Stir the sherry into the sauce and stir for 1 minute,
then place in a 2 quart casserole dish and sprinkle with the Parmesan cheese to
taste.

1 Place chicken breasts in a 9x13 inch baking dish. In a small bowl combine
the ginger, soy sauce, onion flakes, sugar, bourbon and garlic powder. Mix
together and pour mixture over chicken. Cover dish and place in refrigerator.
Marinate overnight.

2 Preheat oven to 325 degrees F (165 degrees C).

3 Remove dish from refrigerator and remove cover. Bake in the preheated oven,
basting frequently, for 1 1/2 hours or until chicken is well browned and juices
run clear.

Stir together marinade ingredients. Place wings in a large zipper plastic
bag, and cover with 3/4 of marinade. Reserve remaining marinade and refrigerate
in separate container. Refrigerate wings for several hours or overnight.
Barbecue wings for 25 to 30 minutes, turning often and basting with reserved
marinade.

To make dip, whisk together sour cream, mayonnaise, garlic, Worcestershire
sauce and blue cheese. Season with salt and pepper. Add enough milk to make a
sauce the consistency of pancake batter. Cover and refrigerate.

CARAMEL APPLE PORK CHOPS

4 (3/4 inch) thick pork chops

1 teaspoon vegetable oil

2 tablespoons brown sugar

salt and pepper to taste

1/8 teaspoon ground cinnamon

1/8 teaspoon ground nutmeg

2 tablespoons unsalted butter

2 tart apples - peeled, cored and sliced

3 tablespoons chopped pecans (optional)

1 Heat a large skillet over medium high heat. Brush chops lightly with oil,
and place in hot pan. Cook for 5 to 6 minutes, turning occasionally, or until
evenly browned. Transfer to a warm dish, and keep warm in a low oven.

2 In a small bowl, combine brown sugar, salt, pepper, cinnamon, and nutmeg.
Add butter to skillet, and stir in brown sugar mixture and apples. Cover, and
cook for 3 to 4 minutes, or just until apples are tender. Remove apples with a
slotted spoon, and arrange on top of chops. Keep warm.

For chicken: Preheat oven to 325 degrees. Rinse chicken and pat dry; then
season with salt and pepper. Cook chicken in oil in a skillet over medium heat,
browning it lightly on both sides. Remove from pan, keeping liquid in pan. To
same pan, add leeks and white onion; cover and cook over medium heat until they
are translucent but not browned. Add wine and cook uncovered until reduced to 2
tablespoons. Set aside.

In medium oven-proof saute pan, add chicken, chicken stock and a sprig of
tarragon. Cover and oven-braise for 45 minutes, or until meat is very tender.
Remove chicken from pan and skim fat off stock. Reserve. Remove bones from legs
when cooled.

Combine leek mixture and stock in a blender or food processor and puree until
smooth. Strain over a medium bowl. Gently stir cream into sauce. At this point,
the chicken and sauce may be covered and stored separately in the refrigerator
overnight.

For dumplings: Preheat oven to 400 degrees. Sift sugar, baking powder, salt
and flour into a medium bowl and make a well in the center. In a separate bowl,
mix egg, melted butter and buttermilk. Add lemon zest and pour mixture into well
of dry ingredients. Stir gently until dry ingredients are just moistened.

Place chicken in a casserole dish, add sauce (if chicken and sauce are stored
overnight, reheat before using), chopped tarragon, mushrooms and roasted pearl
onions. Place large spoonfuls of dumpling batter 1 inch apart on top of the
casserole contents. Bake for 15-20 minutes, until browned. Serve with
chardonnay.

2 In a large bowl, mix together cooked spaghetti, chopped chicken, cream of
mushroom soup, canned mushrooms, onion, and vegetables. Mix in tomatoes with
chilies, if desired. Pour mixture into a greased 2 quart casserole dish. Place
cubed processed cheese food on top of dish.

3 Bake in a preheated 350 degree F (175 degrees C) for 30 minutes, or until
cheese is bubbly and melted. Makes 4 to 6 servings

CHICKEN ENCHILADAS II

1 tablespoon butter

1/2 cup chopped green onions

1/2 teaspoon garlic powder

1 (4 ounce) can diced green chiles

1 (10.75 ounce) can condensed cream of mushroom soup

1/2 cup sour cream

1 1/2 cups cubed cooked chicken breast meat

1 cup shredded Cheddar cheese, divided

6 (12 inch) flour tortillas

1/4 cup milk

1 Preheat oven to 350 degrees F (175 degrees C).

2 In a medium saucepan, melt the butter/margarine and saute the green onion
over medium heat until tender (about 3 to 4 minutes). Add the garlic powder,
then stir in the chili peppers, soup and sour cream. Mix well. Reserve 3/4 of
this sauce and set aside. To the remaining 1/4 of the sauce in the saucepan, add
the chicken and 1/2 cup of shredded Cheddar cheese and stir together.

3 Fill each flour tortilla with the chicken mixture and roll up. Place
seam-side-down in a lightly greased 9x13 inch baking dish.

4 In a small bowl combine the reserved 3/4 of the sauce with the milk. Spoon
this mixture over the rolled tortillas and top with the remaining 1/2 cup of
shredded Cheddar cheese. Bake in the preheated oven for 30 to 35 minutes or
until cheese is bubbly.

Makes 6 servings

CHICKEN MARSALA

4 boneless, skinless chicken breasts (approximately 6 ounces each and pounded
with a

Heat oil in pan under high heat. Flour chicken, shake off excess, place in
pan and reduce heat to medium high. Brown both sides of breast, approximately
two minutes per side.

Add garlic, mushrooms, half of the green onions and half the wine. Move pan
in a circular motion until mushrooms are almost fully cooked, for about one to
two minutes.

Remove chicken to a serving platter. Increase heat to high and add remaining
wine. Continue cooking and deglazing pan until reduced to one-third. Reduce heat
to medium and fold in the butter cubes a few at a time while moving the pan in a
circular motion making sure not to stop until all the butter has melted and
blended fully. Pour

mushrooms and sauce over chicken. Place remaining onions on top and serve.

2 Place chicken breasts in a 9x13 inch baking dish. Top each breast with 1
slice of cheese.

3 Mix together the soup and wine/water and pour mixture over the chicken and
cheese. Sprinkle the bread crumbs from the stuffing mix over the soup mixture,
then sprinkle the seasoning packet from the stuffing mix over the bread crumbs.
Bake uncovered in the preheated oven for 50 to 60 minutes. Serves 8

Place chicken in glass dish or pie tin with slit side facing each other. Turn
oven down to 350 degrees. Cook for 35 minutes. Remove from oven and let sit for
15 minutes.

While chicken is cooking, prepare salsa (or prepare in advance). Cut up and
mix all salsa ingredients together in a bowl.

Let chicken rest for 15 minutes, then top it with salsa and serve with white
rice and vegetable of your choice.

CHICKEN WITH OLIVES

2 1/2 cups cooked long-grain white rice

2 boneless, skinless chicken breast halves

2 teaspoons flour

Freshly ground black pepper, to taste

2 teaspoons olive oil, divided use

1 teaspoon unsalted butter

1 tablespoon finely chopped shallots

1 cup chopped tomatoes

2 tablespoons chopped, roasted, sweet red pepper

1/8 teaspoon crushed thyme

1/2 cup dry white wine

1/4 cup heavy cream

6 Kalamata olives

Prepare rice and keep warm. Trim visible fat from chicken, rinse and pat dry
with paper towel. Place each chicken breast half between sheets of plastic wrap
and pound to an even 1/4-inch thickness.

Combine flour and pepper; dredge flattened chicken breasts in mixture,
shaking off any excess. Set aside.

Heat 1 teaspoon olive oil and the butter in a heavy, 10-inch skillet; add
chicken and saute until lightly browned, about 1 to 2 minutes per side. Remove
from pan. Add remaining 1 teaspoon olive oil to skillet, stir in shallots, and
saute 1 minute. Add chopped tomatoes, roasted sweet pepper and thyme, and saute
1 to 2 minutes. Stir in white wine and cook for about 5 minutes, or until sauce
is slightly reduced. Heat cream in microwave until hot to the touch, 20 to 30
seconds; stir into sauce. Return chicken to pan with olives and cook about 2
minutes or until chicken is heated through and thoroughly cooked. Serve at once
over hot rice.

CHOW MEIN NOODLE CASSEROLE

1 pound ground beef

1 onion, chopped

2 stalks celery, chopped

1/2 cup slivered almonds

1 cup cooked rice

1 (10.75 ounce) can condensed cream of chicken soup

1/2 cup water

3 tablespoons soy sauce

5 ounces chow mein noodles

1 Preheat oven to 350 degrees F (175 degrees C).

2 In a large skillet over medium high heat, saute the ground beef for 5
minutes. Add the onion and celery and saute for 5 more minutes.

3 In a separate medium bowl, combine the almonds, rice, soup, water and soy
sauce. Mix together well and add to the beef mixture. Place this into a lightly
greased 9x13 inch baking dish. Top with chow mein noodles.

2 Place chicken in a lightly greased 9x13 inch baking dish. Sprinkle evenly
with ground cinnamon, seasoning, garlic powder, salt and pepper. (Note: You can
be liberal with the seasoning, garlic powder, salt and pepper; however, the
cinnamon should only be a dusting and not clumped.)

3 Bake at 350 degrees F (175 degrees C) for about 30 minutes or until chicken
is cooked through and juices run clear. Makes 4 servings

CITRUS SCALLOPS

1-1/2 pounds sea scallops

2 tablespoons lemon juice

1 tablespoon chopped fresh parsley

1 teaspoon grated orange peel

1/2 teaspoon salt

1/8 teaspoon ground black pepper

2 cloves garlic -- minced

1 tablespoon olive oil

1 tablespoon chopped fresh parsley

Combine first 7 ingredients in a large bowl, stirring well to coat. Chill 5
minutes. Heat oil in a large nonstick skillet over medium-high heat. Add scallop
mixture; saute 4 minutes or until scallops are done. Top with 1 tablespoon
parsley. Yield: 4 servings.

COFFEE ROAST

2 tablespoons butter

4 pounds chuck roast

1 tablespoon butter

salt to taste

1 onion, chopped

6 cups brewed coffee

2 cups canned mushrooms

3 tablespoons cornstarch

Melt 2 tablespoons of butter in a large saucepan over medium high heat. Add
the roast and sear on all sides until well browned; set aside. In the same
saucepan, melt the remaining butter, add the salt and onions and saute for 5
minutes. Return the meat to the saucepan and pour in the coffee and the
mushrooms. Bring to a boil, reduce heat to low and simmer for 5 hours, turning
meat over halfway through cooking time.

To make gravy: Remove a cup of the coffee mixture from the saucepan, combine
with the cornstarch, stirring until smooth, and return to the simmering pan. Mix
well, remove from heat and serve. Makes 6 servings

CORN BREAD STUFFING

4 tablespoons unsalted butter

3 tablespoons fruity olive oil

1 large onion, peeled, cut into a small dice

2 cloves garlic, peeled, minced

1 tablespoon ground coriander

3 large firm pears, halved, cored and cut into 1/4-inch cubes

3 cups cubed store-purchased corn bread stuffing

1 cup dry white wine

Salt and freshly ground black pepper to taste

In a large nonstick skillet, heat the butter and olive oil. Add the onion,
garlic and coriander and saute over medium heat for 7 minutes, stirring
frequently, or until the onion is soft.

Add the pears and cook over high heat for 3 minutes, stirring constantly.
Stir in the the corn bread stuffing and the wine and mix well. Reduce the heat
to medium and cook an additional 7 or 8 minutes, stirring occasionally with a
fork, until the stuffing is moist and the pears are almost tender. Remove from
the heat and season generously with salt and pepper. Use this as a stuffing for
cornish hens, turkey or pork.

CORNBREAD MEATLOAF

1 Tbs. vegetable oil

1 med. onion; finely chopped

2 cup fresh cornbread crumbs

1 cup zucchini; coarsely shredded

2 lb ground beef

1/2 cup packaged bread crumbs

2 lg eggs whites

1 tsp. salt

1 tsp. dried basil

1/4 tsp. crushed red pepper

3/4 cup parsley leaves (loosely pack

1/3 cup tomato sauce

In large skillet, heat oil; add onion and saute until tender. Remove from
heat; stir in cornbread crumbs and zucchini until well combined. Set aside to
cool. In large bowl, combine beef, bread crumbs, egg whites, salt, basil and red
pepper. Place beef mixture on greased sheet of aluminum foil; pat to 10"
square. Heat oven to 350~. Spread 1/2 cup parsley leaves over center third of
meat square. Gather and lightly press

cornbread mixture into a 10" log. Place over parsley-covered center of
meat square. Using foil, bring ends of meat together and seal meat to enclose
cornbread mixture. Press loaf firmly and place, seam side down and still on
foil, in shallow baking pan. Cover top with foil. Bake 1 hour. Uncover loaf,
spread ketchup on top and sides and bake 15 minutes longer. This is also good
cold.

CPBL EASY BEEF TERIYAKI

1 lb. boneless beef sirloin steak, 3/4" thick

1 tbsp. vegetable oil

1 can Campbell's(r) Golden Mushroom Soup

2 tbsp. soy sauce

1 tbsp. packed brown sugar

1 bag (about 16 oz.) frozen Oriental stir-fry vegetables

4 cups hot cooked rice

SLICE beef into very thin strips.

HEAT oil in skillet. Add beef and stir-fry until browned and juices
evaporate. ADD soup, soy and sugar. Heat to a boil. Add vegetables. Cover and
cook over medium heat 5 min. or until tender-crisp. Serve over rice. Serves 4.

Put pork in the bottom of a non-reactive container. Pour approximately 3/4 of
the glaze over pork, cover and refrigerate, turning pork occasionally, for 2-24
hours. Place pork on preheated grill and cook, brushing occasionally with
reserved 1/4 of glaze, 15-20

In a large bowl, combine the flour, oats, brown sugar, lemon zest, baking
powder, salt, cinnamon and nutmeg. Work in the oil and apple juice concentrate
with your fingers or a fork until coarse crumbs form. Firmly press 2 cups of the
oat mixture into the bottom of the prepared pan. Arrange the pear slices evenly
on top. Mix the walnuts into the

remaining oat mixture and sprinkle over the pears. Pat the mixture firmly
into an even layer. Bake for 30 to 35 minutes or until the top is golden brown
and the pears are tender. Remove from the oven and cool completely on a wire
rack before cutting into squares

GELATIN INFORMATION

Q Is gelatin made from horses' hooves?

A Nothing so gross. Just cows' and pigs' skins, bones, tendons, ears, snouts
and neat stuff like that. When these goodies are boiled in acid or alkali, a
tough protein called collagen breaks down into the soft, water-soluble protein
called gelatin. After purification, the dried gelatin is odorless, transparent
and colorless. In hot water, gelatin absorbs between 5 and 10 times its own
weight. When cooled it turns into a jiggly gel. Gelatin helps bulk up the
texture of baked goods, ice creams and marshmallows.

2 In a large skillet over medium high heat, saute the beef and onion for 5 to
10 minutes, or until meat is browned. Drain excess fat and place this mixture in
the bottom of a lightly greased 9x13 inch baking dish.

3 Layer the green beans, carrots, corn and peas over the beef mixture. Place
the cheese over the vegetables.

4 Prepare the potatoes according to package directions, but add some extra
milk or water to make it a little runny. Cover the entire casserole with the
potatoes.

5 Bake at 350 degrees F (175 degrees C) for 1 hour, or until potatoes get
slightly crusty and the sides of the dish are bubbly. Makes 4 to 6 servings

LAYERED EGG NOODLE BAKE

1 (12 ounce) package egg noodles

2 tablespoons olive oil

2 cups fresh sliced mushrooms

1/2 cup chopped green bell pepper

1 onion, chopped

2 cloves garlic, minced

1 pound ground beef

1 (28 ounce) can crushed tomatoes

1 (6 ounce) can tomato paste

1/4 teaspoon chopped fresh parsley

2 teaspoons Italian seasoning

1 tablespoon dried oregano

1/4 teaspoon cayenne pepper

1 teaspoon salt

ground black pepper to taste

1 teaspoon white sugar

1 (8 ounce) package cream cheese

1 (8 ounce) container sour cream

1/2 cup chopped green onions

1/2 cup grated Parmesan cheese

1 pinch paprika

1 In a large pot with boiling salted water cook egg noodles until al dente.
Drain.

1 In a large pot with boiling salted water cook pasta until al dente. Drain.

2 In a large skillet saute one pound of ground beef. Stir in one can of the
tomato sauce and cook together slightly. Add the additional 2 cans of tomato
sauce and 1/3 cup sour cream; heat gently.

3 To assemble, in a greased 9x13 inch layer the cooked and drained pasta,
then the carton of cottage cheese, and sliced cream cheese. Pour the hamburger
mixture over the top and sprinkle with the diced green pepper and sliced green
onions.

To make the crust: In a food processor, pulse together the flour and salt.
Add the butter and shortening and pulse until the mixture resembles coarse
crumbs. Add the ice water, 1 tablespoon at a time, while pulsing until a dough
ball forms. Remove the dough, cut it in half and shape each half into a disc.
Wrap each disc in plastic and refrigerate at least 1 hour.

To make the filling: In a large bowl, gently combine the pears and
cranberries. Squeeze the lemon over the fruit and toss again. Add the flour,
walnuts and sugar. Set aside.

Preheat the oven to 425 degrees.

On a lightly floured work surface, roll out one disc of dough into a 10-inch
circle. Fit the dough into a 9-inch pie plate. Lightly brush the bottom of the
dough with the egg white; this will help prevent a soggy bottom. Add the filling
to the pie and dot the filling with the butter pieces. Roll out the remaining
dough disc for the top crust and place on top of

filling. Seal and crimp or flute the edges. Cut several slits in the top to
vent. Brush the top with the milk and sprinkle with the sugar. Place the pie in
the oven for 10 minutes, then reduce the heat to 350 degrees and continue baking
until the filling is bubbly and pears are tender, about 40 minutes. If the crust
edges begin to brown too quickly,

loosely cover with foil. Remove from oven and allow the pie to cool
completely before slicing.

PEAR VINAIGRETTE

1/2 cup balsamic vinegar

1/2 cup lime juice

1/2 cup orange juice

2 garlic cloves, peeled, crushed

3 large black olives, slivered off their pits

1 tablespoon Dijon mustard

1/2 teaspoon sugar

1 ripe pear, peeled, cored, diced

In a blender, combine all of the ingredients and blend until smooth.

PORT CARAMELIZED PEAR SLICES

1/4 cup crumbled Stilton cheese

2 tablespoons plus 1/2 cup heavy whipping cream

4 firm, ripe Bosc or Bartlett pears

1/4 cup butter

1/4 cup sugar

1 cup tawny port wine

In a medium bowl, mash the cheese with 2 tablespoons of the whipping cream.
Beat the remaining whipping cream until soft peaks form. Fold the cream into the
cheese mixture. The cream mixture should be stiff with pieces of Stilton cheese
visible. Refrigerate until ready to serve.

Wash the pears, but do not peel them. Cut each pear into 4 slices lengthwise.
Melt the butter in a large skillet. Working in batches if necessary, cook the
pears over medium-high heat until lightly browned on both sides. Remove the
pears when browned and keep warm.

To the skillet, add sugar and port. Stir to dissolve the sugar and loosen
brown bits, bring to a boil, being careful not to ignite alcohol. Reduce the
heat slightly and continue cooking until the mixture is reduced to a thick
caramel-like sauce. Return the pears to the pan and coat with the sauce. Serve
immediately with the Stilton cream.

Note: Caramelized pear slices can be served without Stilton cream.

PORT POACHED PEARS

8 red pears

1/2 cup lemon juice

Poaching liquids:

1 bottle (750 milliliters) port wine

1/4 cup lemon juice

1 cup sugar

1 cup cold water

Peel and core the pears, but do not core them all the way through the top.
Leave the stem intact. As you peel the pears, dip them in the 1/2 cup of lemon
juice to prevent them from discoloring.

In a saucepan large enough to hold all of the pears, combine all of the
poaching liquids. Place the pears in the pan and put the pan over low heat.
Poach, turning the pears every few minutes, until the liquid simmers.

Remove from the heat and let the liquid cool to room temperature, with the
pears in it. You will have to repeat the process -- several times, if necessary
-- until the pears are deep red and soft. The number of poaching times will
depend on the ripeness of the pears. The pears should be deep red and just soft
to the touch.

When the poaching is done, refrigerate the pears in the poaching liquid until
cool. Remove the pears from the liquid and cut off a slice from the bottom of
each pear so they will stand up. Fill the pears with your favorite dried fruits
and nuts or mousse.

If desired, the poaching liquid can be boiled and thickened to be used as a
sauce. To thicken, add about 3 tablespoons cornstarch for each cup of cold
poaching liquid. Combine the cornstarch with some of the liquid and stir it back
into the poaching liquid and continue cooking until thickened.

In baking dish, combine rice vegetables, almonds, white pepper and butter.
Heat chicken stock or consomme to boiling and fold into rice mixture. Cover
tightly with lid or aluminum foil and bake at 375 degrees for one hour. Uncover,
mix pilaf using folding action and serve. Top with almonds.

ROTINI PASTA BAKE

1 (16 ounce) package rotini pasta

1/2 pound ground beef

1 teaspoon diced onion

1 teaspoon salt

1/4 teaspoon ground black pepper

1 (28 ounce) jar spaghetti sauce

3 cups shredded mozzarella cheese

1 In a large pot cook rotini pasta in boiling salted water until al dente.
Drain.

2 Cook ground turkey or beef in medium skillet until brown. Add the diced
onion, salt and pepper. Mix in half of the jar of spaghetti sauce.

3 In a large bowl add the browned beef mixture to the drained pasta and stir
in the second half of the of spaghetti sauce. Pour mixture into a 2 quart baking
dish. Cover with aluminum foil.

Prepare 9-inch pie crust. Heat oven to 425 degrees. In a large bowl, combine
all filling ingredients; beat until well blended. Pour into pie crust. Bake for
15 minutes. Reduce oven to 350 degrees and continue baking for 15 minutes. In a
small bowl, combine all streusel ingredients. Sprinkle streusel over pumpkin
filling. Bake an additional 15 to 20 minutes or until knife inserted in center
comes out clean. Cool. In a small bowl, gently fold whipped topping and orange
peel together. Serve over cooled pie. Refrigerate

Combine first 7 ingredients in a small saucepan, and bring it to a boil.
Cover, reduce heat, and simmer for 45 minutes, stirring occasionally. Remove
apple mixture from heat, and let stand 10 minutes. Cover and chill. Sprinkle
turkey with salt and pepper. Heat oil in a large nonstick skillet coated with
cooking spray over medium-high heat. Add turkey to skillet; sauté 2 minutes on
each side or until done. Serve turkey with apple chutney.

Yield: 2 servings.

VEGETABLE CAKE

1 cup Potatoes -- shredded, un-peeled

1/2 cup Zucchini -- shredded

1/2 cup Carrots -- shredded

1/2 package Yellow Cake Mix -- any brand

1 Egg -- or equivalent substitute

Mix all ingredients together in a medium sized bowl. This cake may be baked a
couple of different ways:

1- Using 'waterless cookware', bake in a medium sized saucepan on top of your
stove. Prepare pan with a thin coating of vegetable shortening, and pour batter
into pan. Preheat burner to medium heat, then turn burner to low heat when
placing pan on burner, and bake 10- 12 minutes, covered, or until cake is
completely done.

2- Using a 1-1/2 quart covered casserole dish, prepare dish with a thin
coating of vegetable shortening, and pour batter into dish & cover. Bake in
a 350 degree F oven 20 - 25 minutes or until batter is completely done. You may
need to run a butter knife between the cake and the side of the pan when
removing cake from pan/dish. Just place a dinner plate on top of the pan/dish
and invert until cake falls onto the plate. This is a very moist cake and will
not require frosting.

This is a great way to sneak vegetables into your family's diet! You will
never know there are vegetables in the cake- they just give the cake moisture
and a great amount of nutrition! Variation: Pineapple Upside-down Cake. Before
adding batter to pan or dish,

place 2 Tbsp. melted margarine & 1/3 cup brown sugar in bottom. Arrange
several slices of pineapple on top of the margarine/sugar mixture, then pour
batter on top of the pineapple. Bake the same as directed above.

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